I love egg salad! On sliced bread, in a roll or with some crostini, it doesn’t matter. The problem I have with buying it at a deli or supermarket is it’s either completely pureed or it has huge chunks of egg whites and creamed yolks. Also, eggs don’t really taste that good unless you eat them right away and if you’ve had a bad egg salad sandwich you know what I’m talking about. Growing up I use to take my scrambled eggs, put them in-between bread and make it rain ketchup. I’ve grown up a little since then and my tastes have matured a bit, but a scrambled egg sandwich never fails. I created this recipe for a more mature egg sandwich. Instead of ketchup I use dill for a really fresh flavor. Believe it or not, I’ve also discovered that scrambled eggs are a lot easier to make than boiled eggs.

Ingredients

4 eggs

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon Olive Oil

2 tablespoons Mayonnaise

2 teaspoons Sour cream

1 tablespoon fresh chopped Dill

Instructions

Beat the eggs, salt and pepper in a bowl. Heat the oil in a pan on medium heat for 1 minute. Pour the eggs into the pan and use a spatula to scrape the bottom of the pan. Wait 10 seconds and scrape again. Keep doing this for about 2 minutes until the eggs are completely dry and cooked (not runny). Put the eggs into a bowl and allow to cool for 10 minutes. In a separate bowl add the mayonnaise, sour cream and dill. Add the cooled eggs to the bowl and mix. Cover and refrigerate for at least an hour. Use any bread you like and enjoy.

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